· The Hot Line - Newsletter
Feb. 2011: Valentines Barbecue

February 2011
Welcome  
This year, on Valentine's day, how about, instead of handing out little paper Valentine's cards to each other, we encourage school kids to hand out hamburgers? After all, nothing says "I love you" quite like a cheeseburger. And truly, what would you rather have: a piece of red paper with an inane greeting and a picture of the Care Bears or a delicious barbecued meal? Exactly. So, let the co-opting of this Hallmark holiday commence. This month, your culinary servants here at The Hot Line have compiled not one but two incredibly romantic recipes for you to try. So, kiss your snoogums and start grilling.  
For the month of February, at all locations, all floor model woodstoves are 25% off. Can you feel the love now?

Barbecue Tipster  
  Before you and your sweetie start snuggling in front of the roaring flames on Valentine's Day -- I'll bet you want to know how efficient your fireplace is. Right? All fireplaces are not created equal. Some gas fireplaces produce a heavy flame but send the majority of the heat they produce straight up the chimney. This is particularly true for cheaper units installed en masse by home builders. Knowing that it is tough to gauge a fireplace's efficiency, your friendly, neighbourhood Federal government has compiled a list of fireplace efficiencies using common testing procedures. See how your fireplace stacks up here.
 

Gotta Have It  
One of our favourite menu items here at The Hot Line is mole. That is, the Mexican sauce which contains chocolate, and not the tiny shrew-like creature that wrecks your lawn (our discussion on grilling and how it does involve the tiny, shrew-like creatures is a totally separate one and is found here). Mole, the Mexican sauce, is pronounced "mole-eh" as in: "Look at that guy's face, he's got one huge mole, eh." Mole sauce almost always contains chocolate. And, as we all know, chocolate is for lovers. It is a known fact that a little bit of chocolate increases your sexual appetite by at least 34% (editors note: hard data, statistics and actual proof not available at this time). So, mole for Valentine's Day is a natural choice. However, mole can be a bit time consuming to prepare. That is, until now. Check out this 'Puebla Mole Dry Glaze' from Urban Accents. It's not a traditional mole sauce -- it's a dry glaze (like a rub, but more urbane sounding). Simple, delicious and it saves you time; time that you can spend making the love instead of making the mole.  
 
So now you can turn this....   ...into this. Simple. Delicious. Sexy making.

Meet the Experts  
Meet Shannon. Shannon is our first 'trans-provincial' employee (to see our first trans-gendered employee click here). She used to work in our Calgary store and then, along with husband Joseph and 17 month old midget Savanah, moved to Ontario and is now working in our Burlington store. Good news for us as we were sad to see her leave Calgary. Besides being a helluva bowler, Shannon is a dynamite salesperson. She is also our go-to gal when some doorknob drives their Tempo through the fence next to our property in the middle of the night, runs away, and we have to call the city bureaucrats five quazillion times in order to get the fence fixed. She's really good at that. Here's hoping we don't have to find that out for the third time. Now, unfortunately for Shannon, her recent move to Ontario has left her temporarily without a barbecue (!). Well, that's not exactly true. She does have a Cobb. But she's not allowed to use a charcoal barbecue on the deck of her apartment so she's looking forward to getting a propane barbecue in a month or two. She tells me that she has her eye on a Napoleon with a rear rotisserie burner as her favourite food to grill is rotisseried chicken wings. Yum.

Recipe of the Month Recipe #1: Cupcakes from a Cupcake For a Valentine's day treat Shannon (see above) makes these tasty cupcakes that look like burgers. Obviously, we love them. Especially when Shannon is doing all the fiddly work. This week, because of some harried domestic scheduling, the recipe was completed with some instant ingredients. The recipe below is the 'from scratch' version. Ingredients:
  2 1/4 cups all purpose flour
  1 1/3 cups sugar
  3 teaspoons baking powder
  1/2 teaspoon salt
  1/2 cup shortening
  1 cup milk
  1 teaspoon vanilla
  2 large eggs
Icing Ingredients:
  1/2 cup solid vegetable shortening
  1/2 cup (1 stick) butter softened
  1 teaspoon of clear vanilla extract, can use the other one but icing won't be as white...no big deal since you are colouring it
  4 cups sifted confectioners' sugar (approximately 1 lb.)
  2 tablespoons milk
  red, green, yellow and brown gel food colouring (I find the liquid thins the icing). Can find in Micheals craft store or, in Ontario, Bulk Barn
Preheat oven to 350 degrees. Line cupcake pans with paper liners, or grease pan well. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until over 2/3 full...you want to have a large 'blooming' effect so you have a big muffin top to act as the top of the burger later.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean, very important when overfilling cups. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Cut the tops off where the liner ends and place the top face-up so they're easy to decorate.
While cupcakes are baking, make the buttercream icing and colour it brown, red, yellow and green. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Can be frozen if you don't use it all. Colour to your liking, usually need a lot of red. Use tiny amounts of food colouring to start.
Loading it in the bags: The easiest way I have found is to hold the outside corner of a plastic freezer bag in the palm of your hand, turn inside out a bit and fill. Less mess that way. Cut tiny holes in tip of bag to allow the icing to come through when you squeeze.
With the white (bun seeds) I used a very tiny hole in the plastic bag.
I spread the brown (meat) icing over the cupcake, using leaving a space in the middle (low fat version?) and building up the sides so they look... 'burgery'.
With the condiments, the messier the better!
Put "top bun" on and you're done!

Recipe #2: Panty Remover Pork Steaks We're pretty romantic over here at The Hot Line. Emotional. In touch with our feelings. Valentine's Day has a special place in our lives and we wanted to give you an exceptional, romantic grilling recipe to use on the big day. We started discussing what recipe would be the most romantic: Perry said "oysters", Seranda said "grilled figs", Trevor said "tequila and body shots". Lovely. After quite a debate we settled on using an ingredient that is universally recognized as the world's most powerful and consistent aphrodisiac: that's right lemon gin. Trouble is, I couldn't find lemon gin. Do people not make love anymore or something? So, we had to use a more conventional gin and imagine the lemons. In this case we found a bottle of Junipero gin. It's the 'juniperiest'. The original recipe (with a different, less accurate name) seems to be all over the web but we found it here. Ingredients:
  2 juniper berries
  4 Tbsp gin, warmed
  1 garlic clove, finely chopped
  1 sprig rosemary, finely chopped
  1 tsp coriander seeds
  3 Tbsp olive oil
  2 pork chops
  150ml apple juice
  4 tbsp thick yogourt
Lay out your ingredients.
Smoosh the juniper berries with a pestle. Warm the gin in a pan, pour over the juniper berries and then leave this mixture to soak for at least 20 minutes. Drain the juniper berries, but reserve the gin to use in the sauce later.
Using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp of the olive oil.
Spread this mixture evenly over the pork.
Cover and leave to marinate overnight (or longer if you can).
Place your thick, cast iron frying pan (available at Barbecues Galore of course) on your barbecue and get it as hot as you can. Quickly sear the chops on both sides in the pan and then transfer them to the grill area of your barbecue.
This section of the recipe may draw a crowd...
The fun bit: pour in the gin and light it on fire to remove the raw alcohol taste from the sauce.
Pour in the apple juice and scrape the pan to loosen any sticky, tasty bits.
Continue to cook the chops. Bring sauce to a boil, add the thick yogourt and continue to heat the sauce so it reduces and thickens.
Top the chop with sauce and serve. Accompany with many martinis. Love and passion will commence shortly... (By the way, we had a bit of a martini challenge and tried both the Junipero and Hendricks gins. Our favourite between the two was the Hendricks. More flavour, less gut-numbing blasts of booze.)

Ask Dr. McGrillemup  
Question: Hi Doc, Last year, we wanted to have some comfortable patio furniture in our backyard. We found some furniture we liked but, when we asked at the garden centre where they sold it, they told us that we had to wait ten weeks to get the furniture. Our outdoor weather only lasts four months so we didn't buy any. How can we get the furniture we want in time for the season? Regards, G. Tusshy    
Answer: Dear G, Short answer: order early. High quality outdoor furniture, like high quality indoor furniture, is almost always made to order. So, if the store doesn't have the exact set of furniture you want in the warehouse, you're going to be waiting at least a month to get it. So, this time of year is the perfect time to get into the store, have a look at some samples, websites and catalogues and get your order in. That way, you'll have for the eventual time when the sun emerges like a dazed groundhog. At Barbecues Galore we try to fill the warehouse full of patio furniture that you'll love so we can eliminate the whole 'custom order' step in the process but, if you have your heart set on 'Sunset Magenta' frames and 'Periwinkle Parade' cushions, then you better plan around a special order schedule. Regards, Doctor McGrillemup

The World of Barbecue Here are some of the fabulous grilled lunches we've had around the office this month.
Dave cooked up some bratwurst. Everybody loves bratwurst.
Radha grilled pork with aloo roti, teriyaki chicken and (seriously) the best grilled carrots the world has ever seen.
Faron cooked up some pork marinated in maple surple.
Tag team of Bob and Cindy. Bob made us some great chicken and Cindy made Greek salad and cherry cobbler with Irish Cream.
Our friend Liz works for City Palate magazine. She's also an accomplished food-cooker-person and an inveterate traveller. She was recently with her husband and sons in Argentina and Chile. We asked her for her best grilling pictures and she was kind enough to send them. They look delicious. For more about grilling in Argentina go here.
In Argentina they cook over wood only. Some really hard, slow burning wood that is available for purchase everywhere for about $2 for about 3 dinners worth. The smell and taste is incredible. In Chile they used charcoal which wasn't as nice. (All of these shots are in Argentina).   The first shot was at our little house we rented in Mendoza. We BBQ'd EVERY night!
A typical restaurant BBQ ( Parilla)
Every campground, park, home etc has a bbq of some sort.
A cute little piggy for sale in the market. It still had eyelashes- eek.
A new friend from Paraguay. He was cooking up some fish from the river and invited us for lunch. They are not big on veggies here. Wine or beer and meat, that's it!
Oh, and I threw in one of my fav shots of the graffiti. It is of incredible quality.
Our friend Mike in Ontario is a golf pro. But, more importantly, he's a barbecue nut. He sent us some pictures of him and his hardware (nice) and we send him a gift certificate to use in our stores. Good deal.
Send us a picture of you using your barbecue and we'll send you a gift certificate for $25 that you can use in any of the stores in our massive, world dominating retail chain. That's like... free money.
We're at the Hamilton Home show this week. Come and visit us...

This Month's Winners  
Every single month, we randomly draw four winning names (one per store) from our newsletter mailing list. We only post the winning names below so you've got to keep your eyes peeled each month. If you win, you can claim your prize by stopping by the Barbecues Galore in your area with your photo identification. Congratulations to this month's winners of a lovers prize pack:   Doug Bittle (Calgary South) Cathryn Webster (Calgary North) Tom Argo (Burlington) Bruce Laing (Oakville)  

Next Month's Issue  
In the next issue of The Hot Line we're talking about grilling with mustard. We'll see you in a month!
     
 

Contact Us We want to hear from you! If you have any questions or concerns, please contact us at: query@barbecuesgalore.ca Remember, an archive of our past newsletters can be found at www.barbecuesgalore.ca

North Calgary 3505 Edmonton Trail NE, Calgary, Alberta 403-250-1558 South Calgary 5875 9th Street SE, Calgary, Alberta 403-258-4440 Burlington #1 3100 Harvester Road Burlington, Ontario 905-639-5952 Oakville 490 Speers Road Oakville, Ontario 905-844-3224

 
 
   
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